Vegetable Stew
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The Salty Marshmallow · by Nichole★ 5.0 (1)

Vegetable Stew

NUTRITION · PER SERVING65M COOK
CAL 15%·PRO 16%
CARBS 47G61% OF CAL
9G FIBER23G OTHER14G TOTAL SUGAR
FAT 11G31% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, hearty vegetable stew packed with mushrooms, beans, greens, and root vegetables in a rich broth. Warm and filling for cold weather.

mainamericansoupdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 4 Tablespoons Olive Oil (divided)
  • 1 Medium Yellow or White Onion (chopped)
  • 3 Carrots (Peeled and Chopped)
  • 2 Celery Stalks (chopped)
  • 3 Garlic Cloves (minced)
  • 5 Small Portobello Mushrooms (sliced into 8 pieces)
  • 2 Tablespoons All Purpose Flour
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • 4 cups Low Sodium Vegetable Broth
  • 1 28 Ounce Can Diced Tomatoes (undrained)
  • 10 Small Potatoes (sliced into 4 pieces)
  • 2 Cups Fresh Spinach
  • 1 Cup Frozen Green Beans
  • 1 Cup Frozen Peas (divided)
  • 1 Cup Frozen Corn
  • 8 Ounces Tomato Sauce
  • 2 Tablespoons Vegetable Bouillon**SEE NOTE
  • 1 Tablespoon Rosemary
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 teaspoon Parsley (fresh or dried)
  • ½ teaspoon Dried Basil
  • ½ teaspoon Red Pepper Flakes
  • 2 Bay Leaves
  • 3-5 Tablespoons Parsley for garnish (OPTIONAL)
PREP
20M
SODIUM
2004MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.